ZINGERMAN'S ANN ARBOR MUSHROOM AND BARLEY SOUP
When I first heard about Ari Weinzweig's delicatessen in Ann Arbor, Michigan, I couldn't believe it. A deli in the home of my alma mater. It's not really a deli but more of an international food emporium like New York's Zabar's with a definite Jewish touch. Mr. Weinzweig, a drop-out Ph.D. candidate, has taken an academic and appetizing interest in updating Jewish recipes like mushroom and barley soup, going back in history to the nineteenth-century Eastern European version similar to that served at New York's Second Avenue Deli.
Provided by Joan Nathan
Categories Soup/Stew Mushroom Vegetarian Sukkot Rosh Hashanah/Yom Kippur Fall Kosher
Yield Yield: 6 to 8 servings (P) or (M)
Number Of Ingredients 12
Steps:
- 1. Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water.
- 2. Coarsely chop the dried mushrooms.
- 3. Melt the margarine in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes.
- 4. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.
- 5. In a soup pot heat the broth or water. Add a cup of mushroom mixture at a time to the pot, stirring.
- 6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste.
- 7. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
- 8. Add additional chopped parsley, mix thoroughly, and adjust seasonings.
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Landon Brenlish
[email protected]This soup is delicious and healthy! I'll definitely be making it again.
Uwakwe Nnamdi
[email protected]This soup is a great way to get your kids to eat their vegetables.
John Meneskie
[email protected]I love that this soup is made with all fresh ingredients.
Lovinter Akinyi
[email protected]This soup is a bit time-consuming to make, but it's worth the effort.
Tarek Rahoman
[email protected]I'm not sure what went wrong, but my soup turned out really watery.
Grim Dreamer (GrimOldDreamer)
[email protected]This soup is perfect for a cold winter day.
Sk Alam
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it.
pakistanzindabad pakistanzindabad
[email protected]This soup is a great way to use up leftover mushrooms.
Amro Zalloum
[email protected]I've never been a fan of barley, but this soup changed my mind. The barley was cooked perfectly and added a great texture to the soup.
Rajesh Kundar
[email protected]This soup is amazing! The flavors are incredible and it's so easy to make.
Khainza Barbra
[email protected]The soup was a bit bland for my taste, but it was still a good base for adding my own spices and vegetables.
Shahzaib Shahzaib khan
[email protected]Meh...
farhan ali shakir
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The soup is full of flavor and the barley gives it a nice chewy texture.
Suelaman raho
[email protected]Followed the recipe and it came out great!
Ec 021pgo
[email protected]This soup was an absolute delight! The combination of mushrooms, barley, and herbs created a rich and flavorful broth that was both hearty and comforting.